1 lb. lump crabmeat, picked not mashed
7 slices white bread
2 tsp. Old Bay
1 tbsp. mustard powder
1 egg, beaten
1 sm. bunch of fresh parsley, chopped and drained
Salt and white pepper to taste
2 tbsp. mayonnaise

Pick crabmeat thoroughly without mashing lumps. Trim crusts from bread and cube (1/2 inch cubes). Mix all ingredients and toss lightly until mixed. Form into crab cakes. Fry in shallow pan in oil or can be broiled.